World’s Greatest Eggnog

Enough said

Illustration: Michael Witte


    • 4 cups bourbon

    • 2 1/4 cups sugar

    • 12 large egg yolks

    • 8 cups whipping cream


  1. Pour bourbon into large mixing bowl. Stir in sugar and let sit several hours. Overnight, if you can wait. Beat egg yolks until they are an ugly yellow color. Fold them into the bourbon and sugar mixture. Let sit for two hours if you can wait. Whip the cream until very stiff, fold into the bourbon and egg mixture. Let sit for one hour if you can wait. Mixture may be cut in half if you are clever enough to know how to divide 2¼ by two! Serve in cups. Serves 20–30 people. Nutmeg not permitted! ENJOY.

Recipe from Julia Reed’s friend, Mimi Bowen.